Dairy-Free Mango Mochi
Indulge in the chewy, fruit-forward delight of Dairy-Free Mango Mochi, a tropical twist on the classic Japanese treat that's perfect for those avoiding dairy. Made with glutinous rice flour, fresh mango puree, and just a touch of sugar, this recipe offers a naturally sweet, vibrant flavor paired with a soft, satisfying texture. The microwave cooking method makes it quick and easy to whip up in no time, while a dusting of cornstarch keeps things mess-free during shaping. Ideal as a light dessert or snack, each bite-sized mochi ball is a burst of sunshine, bringing you closer to the flavors of the tropics. Whether you're craving an allergy-friendly treat or simply love mango, this vegan dessert is sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Glutinous rice flour (mochiko)
- 1 cup Pureed fresh mango
- 0.5 cup Granulated sugar
- 0.5 cup Water
- 0.25 cup Cornstarch, for dusting
Instructions
Prepare the mango puree by peeling and pitting a ripe mango, then pureeing the flesh in a blender until smooth.
In a medium microwave-safe bowl, combine the glutinous rice flour and granulated sugar. Mix well.
Add the pureed mango and water to the dry ingredients and stir until a smooth batter forms, ensuring there are no lumps.
Cover the bowl loosely with microwave-safe plastic wrap or a lid. Microwave on high for 1 minute.
Remove from the microwave and stir the mixture. It should be starting to thicken. Cover again and microwave for another 1 minute.
Stir once more, ensuring even consistency, then microwave for an additional 30 seconds to 1 minute, or until the center is cooked and the mixture is shiny and thick.
Dust a clean work surface with cornstarch to prevent sticking. Be generous with the dusting.
Transfer the mochi dough onto the cornstarch-covered surface once it's cool enough to handle.
Dust your hands with cornstarch and gently knead the dough a few times so it's fully coated and less sticky.
Divide the dough into 10 equal pieces using a dough cutter or knife. Use additional cornstarch as needed to handle the dough.
Shape each piece into a ball, then flatten slightly and reform into smooth balls, ensuring each piece is fully coated with cornstarch.
Allow the mochi to cool completely at room temperature before serving or storing in an airtight container to prevent drying out.
Nutrition Facts
Calories |
1209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 290.1 g | 105% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 132.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 444 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
